Chicken and Vegetable Stir-Fry
445 calories · 43 g protein · Dinner
Prep time
10 min
Cook time
12 min
Servings
1
Calories
445 per serving
More than 40 grams of protein with a modest half cup of rice — the kind of dinner that supports muscle while keeping calories controlled.
One pan and a bag of stir-fry vegetables do most of the work.
Ingredients
- chicken breast, sliced4 1/2 oz (128 g)
- stir-fry vegetables1 1/2 cups (200 g)
- olive oil2 tsp (10 ml)
- cooked brown rice1/2 cup (95 g)
- low-sodium soy-ginger sauce1 tbsp (15 ml)
Directions
- 1
Heat the olive oil in a wok or large skillet over medium-high heat.
- 2
Cook the chicken strips for 4 to 5 minutes, until lightly browned and cooked through.
- 3
Add the stir-fry vegetables and cook for 4 minutes, until crisp-tender.
- 4
Stir in the soy-ginger sauce and toss to coat.
- 5
Serve over the brown rice.
Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.
Nutrition (approximate)
445
Calories
43 g
Protein
37 g
Carbs
14 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Slice the peppers and onion in one session and refrigerate — they cover stir-fries and fajita bowls alike.
- ✓Keep the sauce low-sodium so the dish stays light.
